OBJECTIVE To determine the effect of pH, and exposure time over the inactivation of aflatoxin B1 (AFB1) during the tortilla making process as well as the degradative molecules generated. MATERIALS AND METHODS Inactivation of AFB1 in maize-dough with alkaline pH and in alkaline methanolic solutions was determined by HPLC. Kinetics of time exposure of AFB1 in methanolic solution and the degrada...

The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. The correlation coefficient among the various parameters of applied methods wa...

72 increased hand-to-mouth activity was associated with higher BLL for children (5). Mouthing behavior is a normal activity for children, and regardless of gender it is very often done as a method of discovery (6). Based on our research we have not found any studies that have looked at lead exposure through play-dough. Therefore, with the understanding of hand-to-mouth activity, and the fact th...

DVOŘÁKOVÁ, P., KUČEROVÁ, J., KRÁČMAR, S.: Eff ect of sweet yeast bread formula on evaluating rapid mix test. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 5, pp. 39–46 The aim of this work was to detect how diff erent sweet yeast bread formulas infl uence results of rapid mix test and by the help of sensory analysis to discover consumer preferences and possible benefi t and use in ...

Studies were conducted to develop an appropriate household/small scale enterprise level technique for the production of bambara-nut-fortified fermented maize dough or meal by comparing different treatments, processing methods and fortification levels. The effect of fortification of maize based traditional foods with legume protein, bambara-nut at 0%. 10% and 20% replacement levels, on the rate ...

The objectives of this study was to investigate the influences of increasing levels of transglutaminase (TG) on dough rheological properties and the characteristics of white salted noodles regarding two Korean wheat cultivars, cvs. Keumkang and Younbaek, and commercial wheat flour for noodle making (Com), and to evaluate quality of white salted noodles from 13 Korean wheat flours with the 0.4% ...

Changes in the textural properties of rice cookies as a result of using roasted soybean flour (RSF) as an additive were investigated in this study. RSF was replaced as 3, 6, 9, 12, 15 and 20% of 100 g of rice flour. The addition of RSF increased the hardness of dough and cookies as measured by texture analyzer (TA), whereas moisture content of dough and cookies decreased upon addition of RSF. F...

The sulfhydryl oxidase (SHOxase; EC. 1.8.3.2) which catalyzes the oxidation of sulfhydryl groups to disulfides was purified from Aspergillus niger using a combination of chromatographies. The influence of SHOxase on starch properties was tested by rheometer, farinographand scanning electron microscopy (SEM). Moreover, the gelatinization and retrogradation were studied by differential scanning c...

Wheat end product quality is determined by a complex group of traits including dough viscoelastic characteristics and bread-making properties. Quantitative trait loci (QTL) mapping and analysis were conducted for endosperm texture, dough-mixing strength, and bread-making properties in a population of 139 (MN99394 × MN98550) recombinant inbred lines that were evaluated at three environments in 2...

HOZOVÁ B., JANČOVIČOVÁ J., DODOK L., BUCHTOVÁ V., STARUCH L. (2002): Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology. Czech J. Food Sci., 20: 215–222. The improving effect on the quality of final products has been studied of the enzyme transglutaminase added in two concentrations, i.e. 4.5 mg or 7.5 mg/300 g of flour destined for the preparation ...